Plum Torte

(by Laura Zinn Fromm)

(adapted from The New York Times)

3/4 - 1 c. sugar (I used 2/3 c. white sugar, 1/3 c. brown)

1/2 c. unsalted butter, softened

1 c. unbleached flour, sifted (I used 1/3 c. cornmeal and 2/3 c. gluten-free flour, sifting them separately, then together)

1 t. baking powder

pinch of salt (optional)

2 eggs

24 halves pitted purple plums (I used 5 peaches, 2 plums, and a handful of cherries)

sugar

lemon juice

1/2 - 1 t. cinnamon

Preheat oven to 350 F.

Cream sugar and butter in a bowl.

Add flour, baking powder, salt, and eggs, beating well.

Spoon batter into a springform pan of 8, 9, or 10 inches.

Place plum halves skin side up on top of the batter.

Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with cinnamon.

Bake until toothpick comes out clean, approximately 1 hour.

Can be served at room temperature, or refrigerate or freeze.

If freezing, defrost and reheat briefly at 300 F.

(Read A Warm Slice of Solace, the story that accompanies this recipe.)